Low-Carb Almond Flour Lemon Blueberry Scones Recipe
Tender, flaky scones made with almond and coconut flour instead of wheat, creating a satisfying low-carb treat. Fresh blueberries and bright lemon zest provide natural sweetness and citrusy tang, while erythritol keeps the carb count minimal. The combination of cold butter and cream creates the classic scone texture - crispy exterior with a soft, crumbly interior. Perfect for keto dieters, diabetics, or anyone reducing carbs without sacrificing flavor. Great for breakfast, afternoon tea, or brunch gatherings where you want an elegant baked good that accommodates dietary restrictions.
Ingredients
- 2 cups Almond flour
- ¼ cup Coconut flour
- ⅓ cup Erythritol sweetenerStevia or monk fruit sweetener1/4 the amountketodiabeticsugar-free
Much sweeter than erythritol
- 2 tsp Baking powder
- ¼ tsp Salt
- ½ cup Fresh blueberries
- Lemon zest
- 2 tbsp Lemon juice
- 2 Eggs
- ¼ cup Heavy cream
- ¼ cup Unsalted butter, cold and cubed
- 1 tsp Vanilla extract
Instructions
- 1
Preheat oven to 350°F and line baking sheet with parchment paper
- 2
Whisk together almond flour, coconut flour, erythritol, baking powder, and salt in large bowl
- 3
Add lemon zest and fresh blueberries to dry ingredients, folding gently to distribute evenly
- 4
Beat eggs in separate bowl, then mix in heavy cream, lemon juice, and vanilla extract
- 5
Cut cold butter into dry ingredients using pastry cutter or two forks until mixture resembles coarse crumbs
- 6
Pour wet ingredients into dry ingredients, stirring until just combined to form dough
- 7
Turn dough onto prepared baking sheet and form into round disc about 1 inch thick
- 8
Cut disc into 8 equal wedges with sharp knife but do not separate
- 9
Bake for 22-25 minutes until scones are golden brown
- 10
Remove from oven and cool on baking sheet for 5 minutes before transferring to wire rack
- 11
Cool completely, then separate scones and serve if desired
Tips
Keep butter very cold and work quickly to maintain flaky texture - cold fat creates steam pockets during baking for tender layers.
Don't overmix the dough once wet ingredients are added, as this can make scones tough and dense.
For extra lemon flavor, add a simple glaze made with powdered erythritol and lemon juice after cooling.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 1 week.
Can be shaped and cut, then frozen unbaked for up to 3 months. Bake directly from frozen, adding 5-8 minutes.
Best served slightly warm or at room temperature with butter, sugar-free jam, or whipped cream.
Common Mistakes
Don't let butter get too warm to avoid dense scones.
Avoid overbaking as almond flour can become bitter when overcooked.
Don't overmix dough to prevent tough texture.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
Much sweeter than erythritol
FAQ
Can I substitute the erythritol with regular sugar?
Yes, you can use the same amount of regular sugar, but this will significantly increase the carb content and defeat the low-carb purpose of the recipe.
What if my dough seems too wet or sticky?
Add a tablespoon of almond flour at a time until the dough holds together but isn't sticky. Almond flour absorbs moisture differently than wheat flour.
How long do these scones keep fresh?
Store covered at room temperature for 2 days, refrigerated for up to 1 week, or freeze for up to 3 months. Reheat gently before serving.